Is this a serious question? A lot of people tow stuff all the time for work, home improvement, or recreation. Not everyone is a city dweller living in a small apartment whose only options to spend their free time is picking which restaurant to eat dinner at.
I spent significant time recently in both a new F150 and a Toyota Sienna, and it isn't even close in the comfort between them. F150 wins by a mile by the sheer amount of space you have in that thing for both passengers and cargo. Not to mention the ability to tow.
I used this exact search in Google's AI, plus 3 other LLM models, and not a single one simplified options down to anything like the one sentence example you provided. In fact, they all provided multiple paragraphs of information on the basics on option buying and selling, and provided links for learning more.
Funny enough, the LLM's prove to be more trustworthy than the the posters here on HN like you who are full of shit.
It's hard to believe any of it as the true reality after reading how much this article differed from the new Netflix documentary A Gorilla Story: Told by David Attenborough that I watched a couple of weeks ago. The story they told involving these specific gorillas was quite bit different than the one described here.
This comment section really enforces the stereotypes everyone has of you guys, just safe-space seeking, maladjusted weaklings who play victim as a badge of honor.
I remember working in a restaurant many years ago, where it was part of new hire training to demonstrate the importance of salt and pepper to a burger's taste. We would make 3 burgers, one no seasoning, one poorly seasoned, and one properly seasoned to the spec, and then we would taste test them all. The difference in taste was so night and day I was shocked the first time I participated in the test. Yeah I guess you don't technically need salt and spices, but not adding them or using just a pinch is not the same thing at all.
I know this is not a new post at this point, but these claims are always wild to me from educated people. How on earth can you seriously believe that something is 100% not true, or debunked, when the claim could cover thousands of people in an environment over many months or years? Do you have video evidence of every second of every persons life over this timeframe that is indisputable? How can you possible know without a shadow of a doubt that this never happened? It's ludicrous.
What if you flipped the scenario and you heard of Americans living in India and locals claimed they have seen them killing and eating local cows? Would that just be incredibly unbelievable to you? Its just absurd to suggest that it just absolutely, 100% never happened, and everybody who has anecdotal evidence is just some racist idiot making stuff up.
And I know you won't believe me, but I actually live adjacent to one of the towns that received a large influx of Haitian migrants. Not Springfield, but a city that was also regularly mentioned on the news, and I saw evidence of the claims that were being spoken at those town halls myself. Our town literally had to put out city notices to ask people to refrain from shooting blow darts into the geese down at our local park, a place where the Haitians were known to loiter all day long for months on end, since they had nothing else to do or anywhere else to go. All of this shit was not just made up, I guarantee it. These were not all model citizens.
Now I am sure this is the part where you call me, a mixed race person who has a child with a minority mother, a racist.
I was a little too young to really remember the early internet era and the skeptics, but looking back at that era in hindsight, it's interesting to see the commentary from those who thought it was a fad, or not impressive, or did everything to downplay what was so obviously one of the biggest technological advances in human history. I can't help but feel I am witnessing these same type of comments and viewpoints in real time from people like you on the subject of AI. It's a funny feeling, like watching a slow moving train wreck about to happen. There are going to be people left behind in the world because of their failure to adapt to the new tech, just like there was during the advent of the internet age, and it just seems so obvious already as to who those people are going to be.
"I just don't get what is so great about websites, they are just fancy books! It mostly just replaces going to the book store for me." - you of yesteryear
I have actually done construction like work, and I have been a delivery driver (not bus driver though). Those don't even compare relative to the stress of a high paced kitchen. And yeah, when a tech stack goes down, that is stressful for sure, but again, that happens like once in a blue moon and lasts a short amount of time. I've have never had a 60 hour emergency work week in tech lol. This was every single week in the high end restaurant industry, for no pay on top of that.
I didn't even include the stressors involved in wondering if your pay was even going to cover your bills for the month, or stressing if the restaurant was just going to close its doors on you overnight. Never heard of a tech or construction company doing that, it happens all the time in restaurants. And I was specifically talking about my time in actual restaurants, not fast food chains or fast casual. I can't speak to them. I am talking white chef coat, table cloth with reservations type of restaurants.
I'm not arguing that tech work can't be stressful or hard (or any other job), from a skill level the tech work is much more difficult. But you asked if a the high stress stereotypes are true, and as someone that has worked in around dozen different industries over the years, restaurant work is far and away the most stressful of the bunch, it's not even remotely close. Not arguing that it should be that way, but it certainly is.
High end kitchens really are high pressure, even though at the end of the day its just food.
From the moment you walk in the door for your shift, you are already hours behind. You will be given a couple of hours to prep an insane amount of food from scratch, often bouncing between 5-10 stations at a time to make it happen. I worked at a place that I was expected at all times to have food cooking on a giant flat top, charbroil grill, multiple ovens, 6 burner sauté range, deep fryers, steamers. While all this is cooking you also need to be doing the cold prep of cutting, measuring, weighing and portioning all of this prep work.
After you finish this, you will have a little bit of time to start a mad rush to set up your actual station for the service. I worked at a place once where this was a two hour ordeal to set everything up while basically working at a slight jog the entire time. And all of this can be really heavy when it comes to moving around large buckets and containers of ice, for example.
Finally, once service starts on a busy weekend for example, you are now looking at a 4-5 hour rush with a minimum ambient temperature of 95 degrees, where you will be absolutely slammed with multiple orders all coming in steadily, requiring a tremendous amount of skill to balance the timing of all this. Think about how hard it can be just to time a main protein with a couple of side dishes when you are just cooking at home for the family, and now imagine having to cook that same amount of food 300 times within a few hours. There will be no break during any of this either, standing and running around the entire time.
Once the service rush is finally over, you might think that your day is winding down, but think again. You now get to start the multi hour process of breaking down and cleaning every single thing you dirtied over the course of the night. This will also be a somewhat fast paced time of the night as labor costs are always a concern in the restaurant industry, so there is no time to slack here either.
Finally the shift is done and you can go home after 10-12 hours, stuff your face with a peanut butter and jelly, and do it all again tomorrow, since you work 6 days a week, every holiday, every weekend.
I am a software engineer now and I can confidently say that I have never had a day in this profession even remotely close to as stressful as just a regular Tuesday could be in the restaurant industry.